Cleaning Cast Iron: What You Need To Know

Cast-iron pans are a must-have for any home cook, but they can be sensitive to a thorough washing. Knowing how to clean cast iron is essential to its longevity and performance. Your two main goals are to avoid rust and protect the pan's seasoning layer. While cast iron takes some extra care, it's well worth the lifetime of usage you'll get from a single pan.

Drying cast iron pans

Initial Drying

Use a lint-free cloth, paper towel, or dish towel to thoroughly dry your cast iron pan after rinsing. It is essential to absorb as much water as possible at this stage. If you notice any black residue on your towel, don't be alarmed; it is just the seasoning and is perfectly normal. Make sure to dry the handle as well.

Evaporating Remaining Moisture

To ensure that all moisture is gone, place the pan on the stove and turn the burner to high. Alternatively, you can put it in the oven at a low temperature (around 200 to 300 degrees Fahrenheit). This step is crucial, as it evaporates any remaining water droplets that could lead to rust formation.

Final Checks

After removing the pan from the heat, carefully inspect it for any signs of moisture. If necessary, repeat the drying process until you are confident that the pan is completely dry. It is always better to be cautious and ensure your cast iron pan is thoroughly dried.

Oiling

Once the pan is dry, it's time to apply a light layer of cooking oil, such as canola, flaxseed, or vegetable oil. Use a paper towel or clean cloth to rub the oil all over the pan's surface, including the handle. This step helps protect the pan and maintains its non-stick properties. Remember, you only need a very thin layer of oil, and it should be wiped off until no oil residue remains.

Storage

After oiling, allow the pan to cool completely before storing it away. Proper storage ensures that your cast iron pan stays in optimal condition and is ready for your next culinary adventure.

Remember, always dry your cast iron pans immediately after washing to prevent rust. By following these detailed steps, you'll be able to maintain your cast iron cookware for years to come.

Oiling cast iron pans

Oiling a cast iron pan is an important step in the process of seasoning, which creates a protective coating on the pan and helps to prevent rusting. Seasoning is achieved by heating thin layers of fat, such as oil, on the cast iron. This process is called polymerization, and it results in the formation of a hard, blackened skin that has non-stick properties.

To oil a cast iron pan, start by washing and drying the pan thoroughly. You can use a small amount of soap and warm water to clean the pan, but be sure to dry it completely as cast iron is susceptible to rusting. Once the pan is dry, apply a thin, even layer of cooking oil to the entire pan, inside and out. It is important to use only a small amount of oil, as using too much can make the pan sticky. Buff the oil into the pan until the pan no longer looks greasy and feels almost dry to the touch.

After oiling the pan, place it upside down in an oven preheated to between 450-500°F (230-260°C). Place a baking sheet or aluminium foil on the rack below to catch any oil drips. Leave the pan in the oven for about an hour, then turn off the heat and allow the pan to cool completely inside the oven.

Repeat the oiling and heating process 3-4 times to build up a good initial layer of seasoning. After that, your pan is ready to use! Each time you cook with oil, you will be adding to the seasoning.

Removing stuck-on food

If food is still stuck to the pan, one method is to use salt and a dry towel. The salt provides abrasion to lift the food away, and the towel amplifies the scrubbing power. If the food is particularly stubborn, try adding a small amount of water to the pan and simmering for 3-5 minutes. You can then use a wooden spatula to scrape away any remaining food once the water has loosened it. Boiling water can also help to release stuck-on food, and a wooden spoon can be used to remove it.

Another method for removing stuck-on food is to use kosher salt and a small amount of warm water. The salt and water can be gently scrubbed into the pan with a sponge, and the salt will not damage the seasoning. This method is like a facial for your pan! After scrubbing, wash, dry, and wipe the pan with oil as usual.

If food is still stuck to the pan, you can try using a pan scraper or a nylon scrubbing brush to remove it. It is important to avoid using steel wool or metal scrubbers, as these can damage the pan. Soaking the pan in water should also be avoided, as this can cause rust.

Removing rust

Step 1: Scrub and Wash the Pan

Start by scouring the rusty sections of the pan. You can use steel wool, a Lodge Rust Eraser, or coarse salt if you don't have steel wool. If using salt, rub about 1/3 cup of kosher salt onto the pan's surface until the rust spots are removed. Then, wash the pan with warm water and a mild dish soap. You can use a mildly abrasive sponge or a kitchen towel to help with this process. This step will likely remove portions of the seasoning, but that's okay, as you will be re-seasoning the pan later.

Step 2: Dry the Pan

Completely dry your cast iron pan using a paper towel or a lint-free cloth. Make sure to get rid of any moisture to prevent further rusting. You can place the pan on the stovetop on low heat for a few minutes to ensure it is completely dry.

Step 3: Apply a Thin Layer of Cooking Oil

Add a thin layer of cooking oil to the entire surface of the pan, including the inside and outside. Use a cloth or lint-free paper towel for this step, and be careful not to use too much oil. You want just enough to form a thin layer without any drips or runs.

Step 4: Place the Pan in the Oven

Preheat your oven to 450-500 degrees Fahrenheit. Place a large baking sheet or a layer of aluminum foil on the bottom rack of the oven to catch any excess oil that may drip. Place your pan upside down on the center rack of the oven. This helps prevent oil from pooling on the cooking surface. Bake the pan for about an hour.

Step 5: Allow the Pan to Cool

Turn off the heat and let the cast iron pan cool down inside the oven. This step allows the seasoning to cure and adhere properly to the iron.

Tips for Preventing Rust:

• Always dry your cast iron pan thoroughly before putting it away.
• Store your pan in a low-humidity spot.
• If stacking multiple pans, use paper towels or breathable pan separators between them to prevent moisture buildup.
• Avoid soaking your cast iron pan in water for extended periods, as this can lead to rust.

Storing cast iron pans

Firstly, always ensure your cast iron pans are thoroughly dry before storing them. Use a lint-free cloth, paper towel, or dish towel to dry the pan after washing and rinsing. Leaving water on the pan can lead to rusting, so it is important to be diligent about this step. You can also place the pan on the stove and gently heat it until all the water evaporates.

Secondly, once the pan is dry, apply a light coating of oil to the surface. Use a paper towel or clean cloth to rub a thin layer of cooking oil, such as canola or flaxseed oil, onto the pan's surface, including the handle. This step helps protect the non-stick surface and prevents rust. Make sure to wipe off any excess oil with a paper towel or clean cloth, ensuring there is no thick slick of oil remaining.

Thirdly, store your cast iron pans in a dry place. You can hang them on a strong hook or stack them with paper towels in between to protect the finish. Storing them in a dry place ensures that moisture does not build up, which could lead to rusting.

Additionally, if you have a new cast iron pan that is pre-seasoned, it is still a good idea to give it some extra protection before the first use. Season it again after each use to maintain the coating.

By following these steps, you will be able to properly store and maintain your cast iron pans, ensuring they remain in good condition and perform well for years to come.

Frequently asked questions